If you, like me, like Soviet recipes for winter preparations, pay attention to the recipe below for beetroot caviar, which I found in my mother's notebook. Perhaps this recipe will remind someone of a carefree childhood, cheerful student years, or will cause special nostalgic notes in your memory of our common Soviet past. In any case, beet caviar for the winter is a very tasty and inexpensive preparation that can diversify the family menu in the cold season.
In September-October, when the season of delicious "beet vinaigrette" begins, I do not mind spending half a day of my time to close up a few servings of this delicious snack for the winter. But, for that, it is very convenient in winter - we take out a jar from the cellar, or pantry, and tasty snack already on the table, no special preparation required. Agree, such "semi-finished products home production» very much help out today's busy women.
If you want to cook beet caviar for a meal, I advise you to follow the recipe, but just do not add vinegar.
Ingredients:
- beets 1 kg
- carrots 0.5 kg
- onion 0.3 kg
- red tomatoes 0.5 kg
- vegetable oil 300 ml
- garlic 2 heads
- salt, sugar, pepper to taste
- 9% vinegar 100 ml
Cooking:
In the original Soviet recipe, all vegetables for beet caviar had to be ground in a meat grinder. If you have ever twisted carrots or beets in a meat grinder, then you know what a thankless task it is, but in Soviet times, few people had an electric meat grinder ... and our mothers and grandmothers twisted the handles. Therefore, I grated beets and carrots, and then pureed the finished caviar with a submersible blender. Very convenient, fast and easy.
So, wash the vegetables well in cold water, beets and carrots rub on a medium grater. You can use a food processor or vegetable cutter.
Finely chop the onion and fry until golden color in vegetable oil. Then add grated carrots and chopped tomatoes to the onion and fry everything together for 5-10 minutes.
Cover the caviar with a lid and simmer for about 30-35 minutes, stirring occasionally until the beets are cooked.
At the very end of cooking, add chopped garlic, stir and boil the caviar for another 2-3 minutes.
Beet caviar can be left as it is, or you can puree it with a blender - it's more convenient to spread caviar on bread and on toast.
In the prepared clean, dry and sterilized jars, we lay out the finished, hot caviar, roll it up, turn it over, wrap it up until it cools completely. It is recommended to store in a cool place.
That's it, Dear friends, caviar from beets for the winter is ready! Try it, help yourself and bon appetit!
Homemade beetroot caviar is not only very tasty, but also very satisfying. It's not hard to prepare, step by step recipe will help you do it quickly and easily.
Among the whole variety of beetroot dishes, beetroot caviar is in separate category recipes that are not so often resorted to, but completely in vain!
For some reason, they leave it either for fasting, or “for unloading”, or for dietary or restorative nutrition, when it is necessary to spare the stomach, or they completely forget about this healthy vegetable.
We hope that after studying this recipe for beetroot caviar, such a delicious side dish will become your constant companion on the winter menu.
Or maybe you have known him for a long time and just remember this forgotten recipe for beetroot caviar from kindergarten?
- beets - 0.5 kg .;
- onions - 2 pcs.;
- tomato paste - 2-3 tablespoons;
- salt - 1 tsp topless or to taste;
- sugar - 1 tbsp;
- vinegar 6% - 2 tablespoons;
- vegetable oil - 2-3 tbsp.
COOKING SEQUENCE:
Before cooking, boil the beets in advance so that they have time to cool. To do this, we place the root crops (thoroughly cleaned of dirt, sand or earth with a brush) in cold water, cover with water completely and put on fire. At the same time, in no case do we peel the tubers from the peel, do not cut anything (the tail or the part at the base of the tops), but put them whole in order to preserve all the beet usefulness to the maximum and not make the beets watery. We bring the water in a saucepan with beets to a boil, and then reduce the fire to a minimum and cook for about 40-60 minutes, depending on the diameter of the tubers and the variety of beets. If you cook beets just before cooking caviar, you can use the "emergency" cooling and pour over the already cooked beets ice water, pre-draining the boiling water in which it was cooked. Leave in this form for 10-15 minutes, periodically adding new portion cold water. 
Chilled beet tubers are peeled, cut off all the bumps, tails, dark areas and so on. 
Three beets on a coarse grater. 
We turn to thermal processes and put the pan on the stove with a few tablespoons of any vegetable oil. While the oil is heating, chop finely onion and put it in the pan. 
Fry the onion until a “sweet”, pleasant aroma and a ruddy state appear. No need to fry until dark. 
As soon as the bow acquired required view- move the grated beets to the center of the pan. We do not turn off the fire, but now fry everything together, for 5 minutes, no more. 
Add tomato paste to vegetables. She must be good quality, thick, tasty, sweet and sour and have beautiful shade. Pour a little warm liquid (0.25-0.5 cups) into the center, slightly diluting the paste. 
We add salt and sugar, at first in a small portion, since at this stage there is a big risk of making the caviar too sweet / salty (due to the fact that the beets themselves are sweet or your tomato paste contains a lot of salt / sugar). We also act with vinegar, add it at first quite a bit, you can start with 1 tbsp.
Beetroot caviar is an appetizer, a sauce, a dressing for borscht, and a spread for sandwiches. So many wonderful ways the use of a simple, but very tasty and healthy preparation. There are even more recipes, the most interesting options are collected here.
Delicious beetroot caviar for the winter - general principles of cooking
Caviar can be prepared from boiled, baked or fresh beets. The root crop is cleaned, crushed, combined with other ingredients. The workpiece is boiled, stewed or fried. Often combined in several ways heat treatment.
What is usually added to beet caviar:
Tomatoes;
Carrot.
Since the appetizer is prepared for the winter, vinegar is often put in it, which can be replaced with lemon juice or dry acid. Sugar is added to improve the taste. For smoothing, vegetable oil is poured. If all or individual ingredients are fried, then the fats are added to the pan during pre-treatment. It is allowed to use any spices, often hot peppers, horseradish are added to the caviar.
Winter harvesting requires sterility. Not only cans with lids are processed, but also other used utensils. Cleanliness is the key to the preservation of caviar.
Delicious beetroot caviar for the winter with tomatoes
The simplest and most famous recipe for delicious beetroot caviar for the winter. We choose the juiciest and darkest root crops so that the workpiece is bright and fragrant.
Ingredients
Tomatoes 300 g;
A kilogram of beets;
4-5 onions;
80 ml of oil;
head of garlic;
2 spoons of sugar;
20 ml of vinegar 6%.
Cooking
1. Soak the beets in cold water for a few minutes to soak the dirt, rinse with a brush, boil in the skin.
2. As soon as the roots are easily pierced, drain the broth, pour cold water. Cool down, clean up.
3. Finely chop the onion, put in hot oil, fry. Use a large saucepan or cauldron.
4. Grind the boiled beets in any way, usually the root crop is twisted through a meat grinder.
5. Add beets to the onion, cook together.
6. Grate the tomatoes, remove the skin. Pour the resulting tomato to the vegetables. Boil the mass until thick.
7. The head of garlic must be peeled, chopped, added to beet caviar.
8. Immediately pour in the vinegar and season the snack with sugar, salt to taste.
9. Simmer for about five minutes.
10. Arrange the boiling workpiece in sterile jars. Roll up immediately, cool.
Delicious beetroot caviar for the winter with carrots (on a grater)
Highly interesting option caviar with a bright taste and color. You don't need a meat grinder or a blender to make it. Both carrots and beets can be cooked in advance, root vegetables are boiled in their skins.
Ingredients
Beetroot kilogram;
Half a kilo of carrots;
Garlic 3-4 cloves;
5-6 tomatoes;
300 g of onion;
120 ml of oil;
15 g of salt;
30 g of sugar;
30 ml of vinegar.
Cooking
1. Cut the onion into cubes, put in a large saucepan with hot oil. Fry.
2. After a few minutes, add chopped tomatoes. Cook the onion and pasta until the tomato is fried. It should become dark and thick.
3. Rub the carrot finely, add to the onion, cook for a couple more minutes.
4. Now add the grated beets, fry together.
5. As soon as all the water has evaporated, you need to pour in 150 ml of boiling water, add sugar, salt. To taste, put paprika, hot pepper and any other spices.
6. Stew caviar under the lid for 15 minutes.
7. Add vinegar, stir.
8. We are waiting for a minute. Now you can lay out the workpiece in jars, twist.
Delicious beetroot caviar for the winter from baked root crops
A method of preparing healthy and tasty beetroot caviar for the winter without frying. Root vegetables are baked in foil. The vinegar used is apple cider vinegar.
Ingredients
2 kg of beets;
1 head of garlic;
110 ml of oil;
4 carrots;
4 onion heads;
2 spoons of sugar;
50 ml of apple cider vinegar;
Salt to taste.
Cooking
1. We put the washed beets in foil, wrap them, put them on a baking sheet. We also pack carrots.
2. Put the baking sheet with vegetables in the oven. We bake the beets for 60-80 minutes at 180 degrees, take out the carrots earlier.
3. Cool the vegetables, peel and grind through a meat grinder.
4. We also twist the onion through a meat grinder along with peeled garlic cloves. We put everything in a saucepan, add vegetable oil.
5. Put the caviar on the stove, cook for 30 minutes, stir regularly.
7. Add vinegar to beet caviar, stir, boil for a couple more minutes and pour the workpiece into jars. We seal immediately.
Delicious beetroot caviar for the winter "Sharp"
Used for spicy caviar capsicum. If there is none or little, then hot ground pepper can be used. In this case, add spices to your liking. Cooking recipe.
Ingredients
1.5 kg of boiled beets;
0.5 kg of tomatoes;
0.4 kg of onion;
0.3 kg of carrots;
4 pods of hot pepper;
2 heads of garlic;
20 ml of vinegar;
40 g of sugar;
A glass of oil.
Cooking
1. Rub onions and carrots, put them in hot oil, fry together for about five minutes. It is not necessary to bring to full readiness, it is enough to give the vegetables a pleasant aroma.
2. Add grated beets, but you can also twist the vegetable.
3. Grind the tomatoes and hot peppers. Pour over vegetables, stir. Cover and cook for 20 minutes over low heat. Do not forget to stir so that the mass does not burn.
4. During this time, grind the garlic, prepare all the spices, vinegar. We sterilize jars.
5. Add everything to the pot with caviar, mix, let the spices dissolve, adjust the taste.
6. Boil for another five minutes.
7. Now you can put the snack into sterile containers. Roll up and you're done!
Delicious beet caviar for the winter from raw vegetables
For this recipe for delicious beetroot caviar for the winter, root crops do not need to be boiled in advance. Everything is laid raw and cooked. Use tomato paste instead of tomatoes.
Ingredients
1.5 kg of beets;
300 g of onion;
200 g carrots;
150 ml of oil;
5 cloves of garlic;
3 spoons of sugar;
1 spoon of vinegar;
Spices to taste.
Cooking
1. We clean all the vegetables. We rub the carrots and beets, chop the onion into cubes or straws. We do what we like best. Finely chop the garlic.
2. We take a saucepan, preferably a large or cauldron or a thick-walled pan. We heat up the oil.
3. Add with an interval of 3 minutes: onions, then carrots, at the end beets.
4. After adding the beets, cook the vegetables for another five minutes.
5. Add a glass of boiling water.
6. Close the lid, cook until the vegetables are soft.
7. Open, add chopped garlic, followed by spices and sugar with vinegar.
8. Stir, add tomato paste. If the product is concentrated and thick, then you can put less than the norm.
9. Boil for another five minutes and you can pack beetroot caviar in sterile jars.
Delicious beetroot caviar for the winter with bell pepper
It is not necessary to use only red pepper for this caviar, green pods can also be used.
Ingredients
1 kg of boiled beets;
0.5 kg of pepper;
2 onions;
2 carrots;
1 st. l. vinegar;
Salt to taste;
120 ml of oil;
70 g of tomato paste;
1 spoon of sugar.
Cooking
1. Cut the onion into small cubes, fry in oil.
2. We twist the raw carrots through a meat grinder, transfer to the onion, fry until soft.
3. Add diced bell pepper, cook everything together for another five minutes.
4. Now it's the turn of the beets. We clean the root crops, pass through a meat grinder, add to the rest of the ingredients.
5. Fry the caviar over low heat for about ten more minutes.
6. Dilute the paste with 100 ml of water, salt and pepper, dissolve sugar and vinegar in it. Pour everything together into the beets.
7. Stew for five minutes, pack in sterile containers, tighten the lids.
Delicious beetroot caviar for the winter with nuts
Another variant of spicy beetroot caviar. For this workpiece you will need minimum set ingredients. Everything is very simple, but delicious.
Ingredients
1.5 kg of boiled beets;
3 onion heads;
0.5 cups of oil;
A glass of nuts;
2 pods of hot pepper;
15 ml of vinegar.
Cooking
1. Cut the onion as finely as possible, fry in oil.
2. We twist the beets in a meat grinder along with hot pepper. Put on the onion. We fry on a small fire. If the mass starts to burn, you can pour a little hot water.
3. Chop the nuts into small pieces, put them in an empty and dry frying pan, fry a little.
4. We shift the nuts into caviar.
5. You can immediately add salt. Add chopped garlic if you like.
6. Stir, continue to simmer over low heat for another five minutes, season with vinegar, stir well.
7. We lay out the caviar in jars.
To make the caviar more tender, all the ingredients are interrupted with a blender or twisted through a meat grinder with a fine mesh. But you can cook an appetizer with pieces, you get an original salad, also tasty and bright.
Beets do not need to be cooked for several hours. It is enough for small root crops to boil for half an hour, then they are poured with ice water and left to cool completely. The fluid must be periodically replaced with cold. Large root crops are allowed to boil for 40-45 minutes.
Table vinegar in winter preparations can be replaced with apple cider vinegar, but taking into account the percentage of acid. In any case, it is added at the very end of the cooking of beet caviar, otherwise the process can be slowed down and the vegetables will remain tough.
Winter preparations from beets are always wrapped in a blanket, until completely cooled, they keep the top upside down. This technique avoids additional sterilization of the workpiece, increases the shelf life.
Caviar from beets through a meat grinder for the winter
4.5 (90%) 4 votes[s]There is a fairly simple recipe for spinning beetroot caviar. It can be very unusual and delicious. cold snack, and can act as a side dish. Beets have a beneficial effect on gastrointestinal tract; the absence of various harmful additives and preservatives in caviar makes it possible to serve this dish even to children. Rolling caviar from beets through a meat grinder for the winter will not take much time.
Caviar from beet "Home-style"
- twisted beets - 2 kg .;
- chopped carrots - 1 kg .;
- onions (pass through a meat grinder) - 1 kg .;
- sweet pepper (grind) - 1 kg .;
- tomato (scroll in a meat grinder) - 0.5 kg .;
- crushed hot pepper - 1 pc.;
- Salt - 2 tbsp. l.
- Sugar - 3 tbsp. l.
- Vegetable oil - 0.5 tbsp.
- Vinegar essence - 1 tbsp. l.
Grind all vegetables with a meat grinder and mix. Send to the fire for an hour. Next - add salt, sprinkle with sugar, add butter. Cook for another thirty minutes. A few minutes before the end of cooking, pour in the vinegar. Sort the caviar into sterile jars, wrap up and leave to cool for a day. The output is three cans of 500 gr., And one 700 gr.
Recipe for caviar with beets without carrots
The composition of the preparation for the winter:
- beets - 600 gr.;
- vegetable oil - 2 tablespoons;
- sugar - 1 tsp;
- salt - 0.5 tsp;
- lemon juice - 1-2 tablespoons;
- 2 garlic cloves;
- greens (onion, parsley)
Boil the beets, let cool, peel and cut into small pieces. Grind. Put in a saucepan, add a little oil. Grind the garlic on a small grater, add salt, sugar and lemon juice. Mix the ingredients and send to the fire. Cook for 15-20 minutes until the excess liquid has completely evaporated. Stir from time to time. Keep on fire until the optimum level of caviar thickening. If it is necessary to close for the winter, then instead of lemon juice take vinegar 9%.
If you like to make preparations for the winter, then beetroot caviar will be a great addition to your piggy bank of recipes.
Classic beetroot caviar for the winter
The recipe for beet caviar, the very one that was prepared back in Soviet times, is considered basic.
Required products:
- 300 grams of onion;
- two cloves of garlic;
- seasonings to your taste;
- about 250 milliliters of vegetable oil;
- kilogram of beets;
- salt and sugar 2 large spoons.
Cooking process:
- We start cooking by preparing vegetables. To do this, clean them and rinse well.
- Next, they need to be crushed with a meat grinder or blender. The onion is pre-cut into quarters.
- After all the vegetables have turned into a homogeneous mass, we add all the bulk ingredients to them, add vinegar and oil.
- We put a container with vegetables on a hot stove, pouring a small amount of water into it. We keep on fire for at least three hours, while we do not forget to constantly stir the contents of the pan.
- What happened, we close it in banks.
Recipe "Lick your fingers"
This option did not just get its name. Such caviar for the winter really turns out to be very tasty.
Required products:
- five cloves of garlic;
- Provence herbs and other spices to taste;
- kilogram of beets;
- two bulbs;
- 40 milliliters of oil;
- four tablespoons of tomato paste;
- a small spoonful of vinegar.
Cooking process:
- We wash the beets well and send them to boil in water with spices, so that they become very soft.
- In a hot frying pan, bring the pre-chopped onion to a golden color and add grated boiled beets to it. We keep the vegetables on low heat for about 20 minutes.
- After the specified time, add spices to them, the prepared amount of tomato paste (it can be replaced with tomatoes) and keep on fire for about 7 more minutes.
- It remains only to add vinegar and garlic, wait until the caviar cools slightly and transfer it to thoroughly sterilized jars in advance.
